#78 Back for Realzzz Part 2

Hot Topics in Nutrition Continued

Team Nutrition Genius is back this week with a continuation of our comeback episode  to give you more info on some hot nutrition topics in the media and a lot of laughs along the way.

Topics covered this episode:

New happenings with the team

Our favorite book- Deep Nutrition by Dr. Cate Shanahan

Nutritional yeast- what is it, how is it made, and should you take it?

What foods are Sassy and Pearl digging these days?

[Tweet “Hot gas? That sounds like what comes out of my dog’s butt. ” -Sassy]

Comments? Reviews? Criticism? Head over to iTunes or Stitcher if you like what you hear to leave us a 5 star review and you will be featured on the podcast!

Don’t forget to hashtag #AdventuresofSassyandPearl and #NutritionGeniusRadio while you are listening!

Connect with us:

Laura’s Website: TheSassyDietitian.com
Marie’s Website: PearlsofNutrition.com

Show Notes:

Chimney Bluffs State Park

Designed to Fit Nutrition

Moms To Be Nutrition Class at Whole Foods Albany with Sassy 

Cookbook for Dogs (no promises on if these recipes are #pearlandsassyapproved)

The Real Food Dietitians

Deep Nutrition

Dr. Cate Shanahan

Weston A Price Foundation- info on nutritional yeast

Suggested brands for nutritional yeast: Bragg, Fronteir, Harmony House, Sari*

*please note this is not an extensive list of all good quality brands. Do your research on the product you are buying. Tips for what to look for are included in the show and in the document on the Weston A Price Foundation site linked above.

Coconut Rolls

Frozen Riced Cauliflower

Shout Out of the Week:

Girls Gone WOD Podcast

#77 Back for Realzzz + Hot Nutrition Topics

Where in the world have Sassy and Pearl Been? + Nutrition in the News

Sooo our bad. Team Nutrition Genius needed to take a little (eek, okay REALLY long) hiatus. We practice what we preach, ya know? We had to prioritize our health even when that means taking a team time out from bringing you all the nutrition nerdyness.

The good news is, like always we are #twinning and our schedules have normalized enough for us to get the show back up and running! Moving forward we plan to continue bringing you Nutrition Genius Radio on a monthly basis. Tune in this week to hear…

Topics covered this episode:

Where in the world have Sassy and Pearl been?

What’s up with the documentary What the Health? Should you believe it?

Is coconut oil going to kill you?

…and more!

Comments? Reviews? Criticism? Head over to iTunes or Stitcher if you like what you hear to leave us a 5 star review and you will be featured on the podcast!

Don’t forget to hashtag #AdventuresofSassyandPearl and #NutritionGeniusRadio while you are listening!

Connect with us:

Laura’s Website: TheSassyDietitian.com
Marie’s Website: PearlsofNutrition.com

Shout Out of the Week

Fellow Dietitian over on Instagram, check her out! @dietitian_brittanyp

Show Notes:

Laura’s new project: Designed to Fit Nutrition

Abbey Sharp: An RDs perspective on What The Health

Robb Wolf’s Take on What The Health

What The Health “facts” 

USA Today Article on Coconut Oil

Friday Shout Outs #10

 

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TGIF! Shout Outs
Friday, August 21st, 2015

What’s shakin’ bacon? Sassy here with another edition of Friday Shout Outs…or should I say Fri-YAY! Here’s to another Friday, hope your weekend is wonderful just like you!

I just got back from vacation with my family on Bald Head Island (the most wonderful place in the world) and at the same time we are moving into our new house all the while getting a new phone. So, needless to say I am a bit ALL over the place right now just trying to make sure I know where I am sleeping and eating each day. Don’t get me wrong this is all very exciting but between trying to find people’s numbers and wondering where my pots and pans are it can be quite confusing and disorienting. We will be all moved in soon and I cannot wait to plant my roots in this town 🙂
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My family on the beach…we clean up well! Photo credit to Anne Liles

Vacation you ask? It was wonderful. I soaked up all the sun I could while stealing hugs and laughs with my 4 year old nephew, 2 year old niece and
brand new 1 month old nephew…oh yea and my hubby, mom, dad, brother (older) and sister-in-law….and a surprise visit from my brother-in-law oh and our 15 year old Wheaten Terrier Amber. Family time is the best time and living so far away from everyone makes me cherish every second we had. We played in the sand, boogie boarded, climbed a lighthouse, shared some homemade ice cream and chilled by a bonfire on the beach. It’s important to take breaks in life, take some deep breaths and unwind. It’s so easy to power through but this was a much needed vacation and I’m ready to go back already. Alright, besides my family, here are a few of my favorite things for this week’s Friday Shout Outs!

 

A few of my favorite things…

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…besides these two handsome guys of course 🙂
Continue reading “Friday Shout Outs #10”

Cumin Garlic Sauerkraut

cumin garlic kraut 1As you know from the Apricot Coleslaw post I have cabbage coming out of my ears over here in Pearltopia. What better to do with it than make sauerkraut?! Sauerkraut actually means sour cabbage. It gets the sour taste from the lactic acid produced when bacteria ferments sugars in cabbage. Yep that’s right, eating sauerkraut means you are eating the bacteria too, yummy.

The bacteria in our guts have a huge impact on our health. They protect the intestinal lining, assist the immune system, break down food, produce nutrients, and can even modulate inflammation in the body. Research has demonstrated that a imbalance in gut bacteria may also play a role in diseases of the gastrointestinal tract including Crohn’s and Ulcerative Colitis, cancer, formation of gallstones, obesity, allergies, type 1 diabetes, obesity, and possibly even autism [1]. Continue reading “Cumin Garlic Sauerkraut”

Pulled Beef Tongue Stuffed Zucchini

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Beef tongue, round two! Remember a few months ago when Sassy made Beef Tongue Tacos for her friends? She could not stop raving about how good the beef tongue was so of course I had to try it. Lucky for me I have a group of brave friends that trust in my cooking abilities (I’m not sure why) that were willing to dive into the world of offal.

No, I didn’t say awful I said offal. Offal is a word that refers to the internal organs of slaughtered animals. Stop freaking out. The US is basically the only country that runs in the other direction of these nutritional powerhouses. Everywhere else in the world likes to get down with their own version of organ meats, think- foi gras, pâté, sweetbreads, tripe, haggis, chopped liver, menudo, and intestine casing for sausage. And those are just the most common. Other parts of the world eat or utilize just about every part of the animal from nose to snout and we want you to get on board. Continue reading “Pulled Beef Tongue Stuffed Zucchini”

Apricot Coleslaw

coleslaw 5I have cabbage coming out my ears! Seriously. our CSA has been giving us multiple heads of cabbage for the last two weeks. It’s awesome, but just too much for two people. My roommate and I both hate to waste food. We would much rather see our local, organic produce go to good use in another household than sit to rot in our fridge or stuff our faces full of the same food over and over again. Another good way to make sure your produce doesn’t go to waste is to blanched and freeze it which would allow you to continue eating local produce past the growing season. You can blanch and freeze cabbage so if this happens to you fear not!

The other way to use up your excess cabbage is in this apricot coleslaw. For the dressing I used Primal Kitchen’s Avocado Mayo but you could substitute with your own homemade version. Not sure how to make it yourself? We have a recipe in the Fall eBook. Subscribe to our mailing list for a copy!

Enjoy!

Apricot Coleslaw

Apricot Coleslaw

Ingredients

  • 1/2 small head of cabbage, shredded
  • 1/2 small onion, diced
  • 1 cup shredded carrots
  • 10 apricots, halved, pits removed, and diced
  • 1/2 cup avocado mayo
  • 2 T apple cider vinegar
  • 1 T honey
  • 1/2 tsp dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dill

Instructions

  1. Combine cabbage, onion, carrots, and apricots in a bowl and mix.
  2. In a separate bowl, add mayo, vinegar, honey, mustard and spices and mix.
  3. Add dressing to cabbage bowl and mix until evenly distributed.
  4. Refrigerate overnight to allow flavors to blend.
  5. Serve cold.
http://teamnutritiongenius.com/2015/07/apricot-coleslaw/

Do you ever have the problem of getting too much of one thing in your CSA?
How do you handle it?

 

xo pearl2

5 Tips for Navigating Your Local Farmers Market

karlee farmers market

Karlee here, one of the interns at Team Nutrition Genius – thank you for reading my very first post on TNG, and I hope you find it relevant and helpful!

As you know here at Team Nutrition Genius we fully support eating real food, especially if you can get it locally. Summertime in upstate New York is a splendid time when we actually get to see the sunshine; farmers and their crops are flourishing, which makes it abundant and easy to support local agriculture.

If you live in the Rochester area like Pearl and I, I hope you’ve visited the Rochester Public Market on Union Street. It’s open every Saturday, as well as limited hours on Tuesdays and Thursdays (although personally I’ve only gone on Saturday thus far). You’ve probably heard Pearl give it a shout out on several podcasts and Instagram posts because it’s that amazing! At the market you can find produce, meats, fish, baked goods, cheeses, wines, spices, flowers, honey, and more.

Of course Rochester isn’t the only place with a public market so I urge you if you haven’t already to find one in your area (link at the end of this post for a USDA directory). My post today is going to provide tips on how to enjoy yourself and navigate through a public market. Please feel free to comment anything else that is helpful to you!

Tip #1: Bring Reusable Shopping Bags

If you’ve ever walked around a mall carrying bags for a long period of time you know how easy it is to get those painful and ugly marks right on your inner elbow crevice (I don’t know the actual term if there is one…), and believe me, produce is a lot heavier than clothing. Bringing sturdier reusable bags helps you to carry more items easier. Not to mention reusable bags save plastic, which SAVES THE WORLD. I mean really if you’re still getting plastic bags each time you go shopping, what are you doing?!

Tip #2: Know What You Want

Treating a trip to the farmers market just like a trip to a grocery store makes it easier to know how much you’ll spend and what you’ll come home with. Especially in the summer, farmers markets can be very busy. It can be overwhelming to not only navigate the crowd, but also navigate the options. If you’re a list maker for a grocery store visit, make a list for this outing as well. By all means you should pick up a spontaneous jar of locally sourced 100% pure honey if you see it and want it, but for essentials: make a list and follow it. Like I said, this helps you budget yourself and only buy items you’ll use within the week.

Tip #3: Don’t Go Hungry

Again, treat a trip to your local public market just as you would a trip to a grocery store, and we all know you don’t go to the grocery store hungry! There are places to eat if you’re in a pinch, but it will save you money to eat at home, plus not all of the options are the best for you. For example, at the Rochester Public Market there is a DELICIOUS apple cider doughnut stand, but I know better than to consider a piece of cake with a hole in the center a suitable breakfast. Going to the market after a good breakfast or lunch at home will help you stick to your list, save money, and know exactly what you’re eating.

Tip #4: Pick A Time

I know, this seems obvious… If you’re planning to go somewhere, you should schedule a time. But what I really mean is going to the market is usually best if you go super early or go at the very end. If you’re an early bird, going early is advantageous to avoid crowds and have your pick of the crops. On the flip side, it’s beneficial to go at the very end of the day since farmers don’t want to pack and transport everything back, so they’re more likely to offer deals. Last summer I got two watermelons for $2 at the end of the day, which makes sense because c’mon toting 20 watermelons back to your farm sounds like a pain in the… Well you know. So it’s a win-win for you and the farmers.

Tip #5: Bring a Friend

Bringing a friend with you anywhere usually makes it more fun. I mean what would Nutrition Genius Radio podcasts be if it were only Sassy or only Pearl? They play off of each other, provide different perspectives, and make the entire experience more enjoyable for their listeners (shameless plug right there for you to go listen to NGR if you haven’t already). But really, bringing a friend to the market is a great way to bond, however the main reason I included this tip is for when there is something like a BOGO deal or a large amount of produce for a great price. You need to be realistic about how much you can eat in a week without it going bad. If there’s a deal for three containers of peaches for $5, sure that’s a great deal, but would you eat 15 peaches in a week? Maybe you take home two and your friend takes home one. You split the cost, you split the produce, and you’re not throwing away squishy peaches at the end of the week.

Thanks for reading my first post. TNG intern out like sauerkraut!

Peace and love,

Karlee

 

Link to more information about The Rochester Public Market

Farmers Market Directory to find one near you

Tips for Saving Money at Whole Foods

 

Sassy Summer Salsa

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Summer Salsa

Well now that summer is in FULL swing it’s time we start celebrating with some real food, what do you say? I am a huge fan of Mexican style food and salsa is one of my favorite things 🙂 While there are many salsa options out there that have relatively clean ingredients there is NOTHING like a fresh tomato salsa in the middle of summer. This recipe is very easy to make and tastes delicious. I just found these amazing corn chips from Jackson’s Honest Chips and they pair well with this salsa. Not into corn chips or are you watching your waistline? Use fresh vegetables to scoop up this deliciousness, things like cucumbers, zucchini, celery, you name it. I have also topped my salads, eggs and hamburgers with this and it’s a win every time. Happy Summer! Continue reading “Sassy Summer Salsa”

7 Foods A Dietitian Wants You To Eat

greens1Don’t eat pasta, avoid all the IPAs, stop going out for fast food. WAHHH WAHHH WAHHHH who wants to hear about all the food you can’t have?! Not this gal. It’s always better to focus on what you can and should add to your diet and eventually all the good will crowd out the bad.  Here it is friends, 7 foods a dietitian wants you to eat.

Dark Leafy Greens
Dark leafy greens are some of our most nutrient-dense foods meaning they have a TON of vitamins and minerals for very little calories. They are packed with vitamins A, C, and K, and contain smaller amounts of our B vitamins and vitamin E. They are also a great non-dairy source of calcium and contain appreciable amounts of manganese, choline, iron, copper, and magnesium. Not only are they full of micronutrients they also contain phytonutrients like carotenoids and phenolics. These phytonutrients work as antioxidants in our body fighting off free radicals and the damage they cause which can lead to a whole host of chronic diseases including cancer, cardiovascular disease, autoimmune conditions like rheumatoid arthritis and neurodegenerative diseases like Alzheimer’s to name a few. I honestly don’t care what kind you are eating as long as you’re eating them. Some options are mustard, turnip, collard, dandelion and beet greens, kale, swiss chard, bok choy, cabbage, spinach, arugula, and watercress. Broccoli and Brussels sprouts even count Cooking is as easy as sautéing these guys with butter, salt, and pepper and finish with lemon juice.

Liver
Eating liver is basically like eating a whole food version of a multivitamin because one of the liver’s many functions is nutrient storage. A 3 oz serving of beef liver gives you more than your daily needs of vitamin A, vitamin B12, riboflavin, and copper and is also a great source of niacin, thiamin, vitamin B6, folate, pantothenic acid, iron, phosphorus, zinc, manganese, and selenium. It’s far more nutrient dense than the muscle meat we typically eat. Even if you aren’t ready to dive headfirst into liver and onions you can always blenderize liver and add it to meatballs, meatloaf, burgers, or Sassy’s Bacon Wrapped Meatloaf Muffins. (Try the meatloaf muffins, they are contest winning!)

Fatty Fish
Fatty fish including anchovies, salmon, mackerel, whitefish, sardines, tuna, herring, and trout are high in omega-3 fatty acids. Omega-3 fatty acids are an essential fatty acid meaning the body is unable to make it and it is therefore essential we obtain it from our food. We need omega-3s for our brain development and function and they are precursors for anti-inflammatory compounds in our body. To learn more about the dreaded inflammation check out Nutrition Genius Radio Episode #30. The average American consumes less than half of the recommended dose of the omega-3 fatty acids EPA and DHA. To make sure you’re getting enough of this good stuff bump your fish intake up to twice weekly.

Herbs and Spices
Not only are herbs and spices packed full of nutrients but they make food taste much more flavorful and interesting. Think broccoli tastes bad? You’ve obviously never cooked it in salt, pepper, garlic powder, and butter. Roasted chicken and potatoes seem boring? Add rosemary and dill. Scared and unsure of how to use spices? Try Jesus’ Tears Curried Chicken, it will take you to another world. Similarly to fruits and vegetables, herbs and spices also pack a wicked phytochemical punch and have been found to decrease inflammation, act as an antioxidant, and some even have antibacterial and antifungal properties.

Whole Eggs
I don’t think there is anything that drives a real food dietitian more insane than someone saying they had an egg white omelet for breakfast. THE NUTRIENTS ARE IN THE YOLK. Seriously, look at this yolk to white comparison. Crazy, right?! So eat the whole egg which will give you omega-3 fatty acids and over 20 vitamins and minerals. Eggs are one of the best sources of choline which is required for the structure of cell membranes, functionality of the nervous system, and replication of DNA. We’re egg enthusiasts here at TNG and have all the egg recipes for you- Everything but the… Egg Frittata, Savory Oatmeal with Eggs, Smoked Salmon Egg Frittata, and Bacon Wrapped Egg Muffins.

Tea
Tea is also full of phytonutrients and has the added benefit of adding compounds from plants that you don’t typically eat. Research has show green tea has anti-cancer, anti-obesity, anti-atherosclerotic, anti-diabetic, anti-bacterial and anti-viral effects and herbal teas have shown many different benefits depending on the plant components involved. Not only do they have the above health benefits but some teas such as chamomile, lavender, and peppermint may help with sleep which would give you even more of a health improvement.

Fermented Foods
Fermentation is the process of bacteria converting carbohydrate into acid, gases, or alcohol. These foods contain bacteria typically referred to as probiotics which help with digestion, nutrient absorption, and maintenance of the immune system. Research is also looking at our intestinal bacteria for the beneficial role it can play in attenuating inflammation, playing a preventative role in heart disease, inflammatory bowel disease and allergies, and improving mental health issues like anxiety and depression. Not only do the bacteria contribute to our health but they break down components in the food that our bodies can’t and give us additional vitamins, omega-3 fatty acids, and enzymes. Some of our favorite fermented foods are kombucha, sauerkraut, and kimchi. Stay tuned for a kombucha recipe soon!

Which of these foods do you need to add to your diet? What super foods are you already eating? Let us know in the comments below!

xo pearl2

 

 

 

References:
http://ajcn.nutrition.org/content/78/3/517S.full
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3614697/
http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2125.2012.04374.x/full
http://www.mayoclinic.org/drugs-supplements/omega-3-fatty-acids-fish-oil-alpha-linolenic-acid/dosing/hrb-20059372
http://www.jneurosci.org/content/21/21/8370.short
http://www.sciencedirect.com/science/article/pii/S0278691502000376
http://www.sciencedirect.com/science/article/pii/S0168160507001778
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3365247/
http://www.biomedcentral.com/content/pdf/1880-6805-33-2.pdf

Everything But The…Egg Frittata

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EGG-STATIC for Breakfast

You might be asking why am I posting ANOTHER egg frittata recipe. Well the first one was such a hit AND it’s a staple in our house so why not give you more ideas and deliciousness all wrapped up in a simple recipe that you can tailor for yourself. Eggs are one of the most nutrient dense foods out there (as long as you focus on the QUALITY) and they are relatively inexpensive and FILLING, which in our house is super important. JJ and I are on the go most days from when we wake up until we hit the hay so we need something that is easy to make and easy to eat, enter eggs. Continue reading “Everything But The…Egg Frittata”